Ingredients: Tofu (29%) (water, soybeans (25%), gelling agent: nigari), courgette (11%), eggplant (11%), brown rice, brown spelled flour (11%), onion, smoked tofu (5% ) (water, soybeans (25%), gelling agent: nigari sea salt), sunflower oil, soy sauce (2%) (soy, wheat sea salt, water), garlic powder, sea salt, nutmeg, oregano, black pepper, from organic farming.
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Nutritional analysis or 100 g.: Energy: 927 kcal kj/221, Protein: 11 g; Carbonhydrates: 23.5 g, Fat: 8.8 g, Fiber: 2.0 g, Sodium: 0.40 g.
Tofu contains a high percentage of high quality protein and 10 essential amino acids in sufficient quantities. Tofu is a food softer and digestive protein-rich foods like meat, eggs or milk, etc ... It's low in calories. It has no cholesterol and helps reduce blood cholesterol levels. Contains abundant lecithin (good for cholesterol and memory). It has more calcium and minerals than meat (a piece of 225 g provides 38% of the recommended daily calcium).
Flavors are soft, tasty and easily digestible to suit all tastes, from the most demanding to the children and people with health problems. Ideal for low-fat diets and low calorie. With less sodium content of meat that are suitable for people who must care for your salt intake. Being 100% biological food constitute a "clean" of pesticides, preservatives, colorants, fattening hormones, antibiotics ... so they are especially suited for children and seniors. They are a balanced basis in our daily food: vegetable (soy), cereals (rice), vegetables (varied depending on model). Its ease of preparation (heated in a pan for 2 to 3 minutes per side, and without oil) make them an indispensable element in our fridge: in 5 minutes at our table we have a complete food, balanced, "limpid "low-fat and especially saturated. NATURSOY veggie burgers are fresh vacuum packed, so it should be kept in the refrigerator. If you want may be frozen. Are not pasteurized or sterilized. Preserved in modified atmosphere packaging, which preserves all the properties of the product, improving its nutritional quality and organoleptic qualities.